Grilled Swordfish with Olive and Caper Salsa Verde

Name: Grilled Swordfish with Olive and Caper Salsa Verde
Ingredients: 4 swordfish steaks (about 6 ounces or 170 grams each); 2 tbsp olive oil (30 ml); 1/2 tsp salt (2.5 grams); 1/2 tsp freshly ground black pepper (1 gram); 1 cup fresh parsley leaves (finely chopped, about 15 grams); 1/2 cup green olives (pitted and chopped, about 67 grams); 2 tbsp capers (rinsed and chopped, about 16 grams); 1 clove garlic (minced, about 3 grams); Zest of 1 lemon; 2 tbsp lemon juice (30 ml); 1/4 cup extra virgin olive oil (60 ml); Salt and pepper to taste